Tamagoyaki

Tamagoyaki 1

Growing up, I’ve always disliked eggs. I remember my mom used to ask us at dinner if we wanted a fried egg for dinner, and I would always say no. Although I grew up liking dan bing (Chinese egg pancakes), it was definitely the bing, or pastry part, that I liked better. Then, after watching a lot of Good Eats, I realized it wasn’t eggs that I disliked, it was overcooked eggs that I disliked. Overcooked eggs are smelly and unctuous, so I always prefer them a little undercooked, at least a little creamy.

Tamagoyaki 2

With that in mind, I tried to make my version of the perfect tamagoyaki. I watched the tamagoyaki video by Cooking with Dog, which is an adorable channel in which a poodle seems to narrate the the steps for making Japanese food while a Japanese women cooks. Anyway, tamagoyaki literally means “fried/baked eggs,” and its typically a rectangular sheet of egg rolled up seasoned with dashi (Japanese fish stock), soy sauce, and sugar. The original recipe called for parsley, but I didn’t want to bother with it because really, who is ever able to taste parsley anyway? I also didn’t have dashi on hand, so I substituted it with some chicken broth powder. After a couple tries, I think I have this recipe down.

Tamagoyaki 3

Ingredients

  • 3 Eggs
  • 3 Tbsp stock of your choice
  • 1 1/3 tbsp sugar
  • 1 tsp soysauce
  • Cooking oil

Note: I use 1 tsp Lee Kum Kee Chicken Bouillon Powder and add it to 3 tbsp water to make the stock

Procedures:

  1. You will need a Tamagoyaki pan, but if you don’t have one a small frying pan is fine, preferably a non-stick one. Heat the pan up with medium heat and add a small bit of oil of your choice
  2. Beat the 3 eggs and add the other ingredients (not including oil). When the pan is hot, use a ladle and add 1 spoonful of the egg mixture. You want to have enough egg mixture to cover a thin layer at the bottom of the pan.
  3. The egg layer should not bubble or sizzle while its cooking. If so, turn down the heat. Give it 2-3 minutes to cook until the egg layer is not liquid, but not necessarily cooked through. Roll the layer up using spatula and chopsticks, making the rectangle roughly 3-5cm wide. Push the rolled up egg to the side of the pan.
  4. Pour another ladle of egg mixture onto the pan, making sure the egg touches the original egg roll. Repeat the process of rolling the egg and pouring the egg mixture. When you are rolling the egg, be careful because the edge of the egg roll and the new egg mixture is fragile, and breaks easily.
  5. Cut into 6 pieces and serve.

Tamagoyaki 4

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